Instant Pot – Yea or Nay?

March 23, 2018

By Anna Varriano

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I’m guessing that most, if not all of you reading this have heard of the Instant Pot. It has received tens of thousands of rave reviews on Amazon, and millions have been sold around the world. Best of all, did you know it was invented in Ottawa by ex-Nortel employees?

While the first version of the Instant Pot came out in 2010 and was pretty much just an electric pressure cooker and a slow cooker, the most recent model can sauté, make yogurt, steam rice and veggies, brown meats, cook porridge, and much, much more.

I didn’t get one right away as I was a bit skeptical, but when I read an article stating it was the ‘most wished for’ small appliance and started seeing so many of my Facebook friends raving about it, I needed to see what it was all about. I bought one a few months ago, and after trying out virtually all of its functions, here is what I thought: Instant Pot = Instant Love. In fact, I love it so much, that I contacted the company and asked if I could be a distributor. The answer was yes, by setting up an affiliate account. That means that you can now purchase the Instant Pot through Perfect Resonance’s online store and have it delivered to your door.

I love the versatility of this appliance! It quickly cooks just about anything from veggies to one-pot complete meals, and I love that it does all of this efficiently, while preserving the nutrients in foods (and their cooking liquids) more than other cooking methods! I have also read that pressure cooking seems to deactivate certain substances like phytic acid and lectins that can make nutrients in foods such as grains and legumes hard to absorb (sometimes causing digestive distress).

While I own a slow cooker (Crock Pot), I had to get meals going in it 8 to 14 hours before we wanted to eat. Now, with my Instant Pot, I can get a slow-cooker-tender pot roast in an hour or two – and perfectly cooked root veggies in minutes! I’ve made quite a few different things in my Instant Pot. Here are some of our favourites so far (click on the recipe title to see the recipe):

Instant Pot Old-Fashioned Pot Roast

I used coconut oil instead of vegetable oil, homemade vegetable broth instead of canned low-sodium beef broth, and Jerusalem Artichokes instead of potatoes. The roast was cooked perfectly, which isn’t always easy when you’re using grass-fed beef.

 

Instant Pot Pressure Cooker Whole Roast Chicken

This was THE FIRST TIME that I cooked one of my brother’s ‘retired’ laying hens for less than 12 hours and had it come out perfectly tender and moist! He always says his hens have strong muscles (aka tough meat) because they’re allowed to run around all day!

 

Instant Pot Potato Leek Soup with Bacon

I used cauliflower instead of potatoes and I skipped the bacon (because I didn’t have any of the ‘good stuff’ from the farmers market!).

 

Instant Pot Yogurt for Newbies

I used whole fat, organic goat milk, and did not add a sweetener or vanilla. So good!

 

So, if you’ve been thinking about getting an Instant Pot, I’d say give it a try. You can order one right now by clicking here!

If you already have an Instant Pot, I’d love to hear about your favourite recipes! Email them to me at info@perfectresonance.com or message them to me through my Facebook Page.

Bon appetit!

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